Potato Gnocchi with Heirloom Baby Tomato Sauce Recipe | Scott Conant | Food Network

Ingredients

• 1 2/3 pounds Idaho potatoes
• Kosher salt
• 1 1/2 large egg yolks
• 1 1/3 cups 00 flour, plus extra to work with the dough
• Heirloom Baby Tomato Sauce, recipe follows
• Red pepper flakes, to taste
• Extra-virgin olive oil, for drizzling
• 2 tablespoons butter
• Finely grated Parmesan, to taste
• Fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon thinly sliced garlic
• 1 quart small heirloom tomatoes or red cherry tomatoes, halved
• 1 tablespoon thinly sliced fresh basil leaves (chiffonade)
• 1 1/2 teaspoons chopped fresh oregano